Today’s Tasty Pick: Smoked paprika and spinach egg nests

Let’s be honest—Mondays rarely show mercy.

The alarm hits like a betrayal, your coffee takes its sweet time kicking in, and somehow your inbox already needs a vacation. But don’t panic. These Smoked paprika & spinach egg nests are here to turn your Monday mood from “why me?” to “yes please!”

Imagine tender spinach tucked into little nest-like cups, cradling golden-yolked eggs like tiny breakfast treasures. Add a generous dusting of smoked paprika for that warm, slightly sassy kick, and you have got a dish that’s comforting, energizing, and just fancy enough to make you feel like you have got your life together.

They are quick to make, easy to customise, and honestly? Way more exciting than another bowl of cereal.

How to make Smoked paprika & spinach egg nests

Serves: 6 for under R100

Ingredients:

• 4 large free-range eggs
• 2 cups fresh spinach leaves, roughly chopped
• 1 small red onion, finely sliced
• 1 medium tomato, finely diced
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• ¼ tsp salt (or to taste)
• 2 tbsp plain Greek yogurt
• 1 tsp lemon juice
• Fresh parsley, chopped (for garnish)

Method:

1. Preheat oven to 180°C. Lightly grease a muffin tin or 4 small ramekins.
2. In a pan, heat olive oil and sauté onions until soft. Add tomatoes, spinach, smoked
   paprika, salt, and pepper. Cook for 3–4 minutes until spinach wilts.
3. Divide the spinach mixture into the ramekins or muffin tin, creating a little “nest” in
   the center.
4. Crack one egg into each nest.
5. Bake for 10–12 minutes, until whites are set but yolks are still slightly runny.
6. Mix yogurt and lemon juice to create a light drizzle sauce.
7. Serve hot, topped with parsley and yogurt drizzle.

Serving suggestion:

• Pair with toasted sourdough bread or roasted sweet potatoes for a complete meal.

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